venison tagged posts

What’s cooking?  More wild game of course! As we come together this holiday weekend with family and friends, there is no better way to celebrate than with food.  I discovered The Meatball Shop in NYC three years ago and was delighted to learn they also have wild game recipes because they have a hunter friend. If ever in the Big Apple do yourself a favor and check out the shop – delicious!  In the meantime, here’s a recipe I’ve adapted for Venison, AKA Bambi, Meatballs – Whitney

Preheat the oven to 450 degrees F.  Drizzle the olive oil into a 9×13-inch  baking dish and use your hands or a paper towel to evenly coat the entire surface.  Set aside.

Combine the butter and chocolate in the top of a double boiler and melt over medium heat...

Stuck in a rut or don’t know what to read?  Get ready for the next season with these great reads:

Call to the Mild by Lily Raff McCalou
A story of transformation from big city dweller to country gun-slinger.

Wild by Cheryl Strayed
One woman’s powerful story about finding herself while solo hiking the Pacific Crest Trail.

A River Runs Through It by Norman Maclean
One family’s history is intertwined with fly fishing in Montana.

Beyond Fair Chase by Jim Pozewitz
A to the point read about the ethics of hunting from preparation to shooting to care after the shot.

The Total Outdoorsman Manual by T. Edward Nickens
A how-to manual for everything in the outdoors from tying a cleat hitch to flagging geese.

Girl Hunter by Georgia Pellegrini
A chef becomes a hunter and catalogs her adventures...

Did you harvest a deer this year?  If you butcher it properly, the meat can last you up to a year.  Check out the chart below for a further guide to butchering and make sure  to store and hang the meat in a cool and dry environment that is below 50 degrees Fahrenheit. Meat should hang for at least five days to ensure the meat gets tender.